Vegetable “Stone” Soup

From Teresa J.

My friend, Teresa, first introduced me to this version of stone soup. She hosted a kids’ activity at her home where we read the book Stone Soup and then made our own soup using a combination of fresh and canned veggies the kids brought to share. Since then, my kids have enjoyed making stone soup on a regular basis. We simply chop up whatever veggies we have in the fridge and supplement with tomatoes and whatever else looks good from the pantry. I’ve adapted it below specifically for shelf-stable food storage, but it’s much tastier with fresh, in my opinion.  –Mellyn

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Sweet Potato Salad

Potato salad is one of my favorites (especially with baked beans!). I had some cooked lentils on hand when I was making this and decided to experiment. The result was great! And lentils are so good for you — they have the 3rd highest protein content of any legume or nut and are also high in iron, folate, fiber and Vitamin B1. In addition, they store well and cook fast compared to other legumes. Go lentils! –Mellyn

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Clam Chowder

Another staple from my one great cook! I personally don’t like clams, but my husband LOVES them. I just discreetly remove a bowl of this for myself out of the family pot BEFORE I add the clams. Then no one is any wiser that my dish is different. I don’t have to eat clams, but I don’t need to make my kids think they shouldn’t either. I like to let them decide on their own!  Recipe from Karen. Continue reading